Toasted Coconut Pound Cake - cooking recipe

Ingredients

3/4 cup unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup buttermilk, divided
2 tablespoons buttermilk, divided
1 1/2 cups sweetened flaked coconut, toasted, divided
1 cup confectioners' sugar

Preparation

Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Whisk together flour, baking powder, and salt.
In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed.
Add vanilla, then eggs, one at a time, beating well and scraping down bowl.
With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined.
With a rubber spatula, fold in 1 1/4 cups coconut.
Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes.
Let cool in pan the remove cake from pan and let cool completely on rack.
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.